• Drain and rinse the kidney beans in a sieve.
• Peel and grate the garlic (or use a garlic press).
• Halve, peel and chop the onion into small pieces.
• Halve the chilli and discard the core and seeds. Finely chop.
• Halve the bell pepper and discard the core and seeds. Slice into thin strips.

• Place a large pan over medium-high heat with a drizzle of oil.
• Once hot, fry the onion, garlic and pepper until softened, stirring occasionally, 4-5 mins.
• Reduce the heat to medium-high, add the Mexican spice mix and fry until fragrant, 1 min.

• Add the drained beans, stock, passata and chilli (use less if you don't like spice) to the pan.
• Stir to combine.
• Cover and simmer for 5-7 mins.

TIP: Stir every so often to prevent sticking.

• Trim the tip of the broccoli. Cut head into small florets and stem into 2cm pieces.
  Place a separate pan over high heat with a drizzle of oil.
• Once hot, add the broccoli and fry for 2-3 mins.
• Add a splash of water and immediately cover with a lid or some foil. 
• Allow to cook until the broccoli is tender, 4-5 mins.

• Stir the chipotle paste and half the creme fraiche into the beans and allow to warm through, 1-2 mins. 
• Add a splash of water if you feel the stew is too thick.
• Season to taste with salt, pepper and sugar.

• Divide the kidney bean chilli between bowls. 
• Serve the broccoli alongside.
• Top everything off with a dollop of remaining creme fraiche.